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Iíve always enjoyed grilled zucchini straight from the garden but it took my brother to show me how to do them right.

Fresh Zucchini
Olive oil

Begin by setting up the grill for direct heat. Cut the zucchini into planks by first removing the ends. Cut them in halves or into thirds depending on how big they are. Then cut each section lengthwise into planks about 1/2 inch thick. (Skinning the zucchini first is optional).

Put the planks in a large zip lock bag and drizzle with just enough olive oil to coat. Season with salt and pepper, or anything else you want to throw in (thyme, rosemary etc.), and shake bag to spread the seasoning evenly.

Lightly oil the grill grate and toss the planks on. You want the grill hot. These will only take a couple minutes per side so watch íem. When the first side is done, carefully flip them with tongs or a spatula. You donít want to loose any between the grates! Hint: If you turn them 45ļ half way though the cooking time on each side you will get the diamond shaped grill marks like you see in restaurants and in my backyard!

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